Japanese kitchen knife sets are a testament to a centuries-old tradition that marries craftsmanship with artistry. In this exploration, we will peel back the literal and metaphorical layers that compose the essence of Japanese knife-making. From the careful selection of metals to the intricate dance of hammers and anvils, each step in the process is a harmonious symphony of tradition and innovation. The result? Culinary companions are not just tools but extensions of the chef’s skill and passion.
San Mai – Three layers of steel
San Mai knives have two cutting edges
What is San Mai steel?
San Mai Steel, renowned for its exceptional cutting performance and strength in blade formation, stands out due to its unique manufacturing process. Originating in Japan, San Mai steel boasts a distinct composition and crafting technique. Its name translates to “three parts” in Japanese, highlighting its construction approach. Knife-makers follow a specialized process to create San Mai blades, resulting in their distinctive qualities. This process involves selecting specific steel types based on carbon content for the inner and outer layers.
Harder steel is placed between two softer steel pieces and then forged together. When the blade is sharpened, the outer layer shields the tougher center steel, exposing only the fine edge. Referred to as cladding, this technique optimizes the strengths of both steel types. The use of softer steel for cladding enhances corrosion resistance and minimizes the risk of chipping or breaking that can occur with harder steel. This insight provides clarity to the question: “What is San Mai steel?
Ni-Mai – Two layers of steel
Ni-Mai knives possess a single cutting edge and share a protective concept akin to San Mai blades. These single-edged knives are crafted using the Ni-Mai technique, which involves two layers. This approach mirrors San Mai’s principle, employing a single layer of softer steel fused to the knife’s front to maintain resilience.
Ni-Mai knives with a single cutting edge undergo distinct sharpening. The hard concave steel on the blade’s rear imparts a non-stick quality.
This results in unique properties on both sides: the inner concave edge is harder and more prone to rust, while the wedge-shaped, softer cladding steel is resistant to corrosion and less likely to chip. Monosteel knives feature just one steel layer, delivering inherent scratch resistance without layering. These blades often boast a polished, mirror-like appearance and a simple shape. Typically high in carbon content, the steel ensures exceptional sharpness while being more brittle without cladding. Monosteel knives are ideal for delicate tasks like preparing sushi.
Warikomi
Used for double-bevel blades, These knives have a sturdy core limited to the blade’s middle width, surrounded by softer steel layers. This structure suits challenging-to-forge steels, like certain powder steels. A piece of steel is placed in a hot iron split, forming a unified piece. The result is a classic kitchen knife with a slightly flexible core. These knives are small, incredibly sharp, and maintain their edge well. Another term for Warikomi is the “split and insert technique.”
Kobuse
Kobuse knives use two different steel types in their construction, distinct from San Mai’s approach. Kobuse has mild steel at the center and hard steel on the outside, opposite San Mai, where softer steel surrounds a harder core. Traditional Japanese swords featured a Shingane steel core and Hagane steel edge.
Honsanmai Similar to Kobuse, Honsanmai uses hard steel on the exterior and softer steel in the middle. However, an extra layer of Kawagane steel, high-carbon Japanese steel, covers the hard steel.
Maru
Maru, or Moku, is a Japanese forging method utilizing only one steel type, often high-carbon steel. Because they consist of a single steel type, Maru knives constitute the majority of Japanese knives.
Conclusion
Bladesmiths employ various forging techniques alongside Japanese methods to create diverse Japanese kitchen knife sets and blades, each with distinct properties. So, which technique is best? The classic kitchen knife depends on your tasks. Blades made of the hardest steel maintain their sharpness longest. While San Mai, Ni-Mai, and Honyaki knives excel in this aspect, they might not always be the optimal choice. San Mai knives, for instance, might be too delicate for tough tasks like hacking through bones. The balance lies in using a softer steel core for heavy tasks like chopping pumpkins and harder steel for delicate tasks like slicing fish for sashimi. Knowing a knife’s intended purpose is key to unlocking its true potential.
